Carrot, Lentil & Cumin Soup

On an overcast and dreary Meat Free Monday, I was inspired to make a vibrant bowl of glowing goodness, with lentils disguised in a thick orange carrot soup, delicately spiced with a hint of cumin and topped with creamy feta cheese. Served with delicious slices of fresh bread as a starter or main course, this healthy and filling soup is a great way to start the week.

1 onion, chopped or finely chopped in a food processed with the carrots

250ml -500ml milk to thin the soup once liquidised to your desired consistency

200g feta cheese, crumbled

Ground black pepper or dried or freshly chopped chilli’s to taste

Fresh bread to serve

Method

Boil a kettle of water.

In a large pot add the olive oil and warm the cumin seeds through until they just start to pop.

Add in the tomato purée and allow the oil from the tomato purée to start to separate, it takes a few seconds. Then add the lentils, crumbled stock cubes, grated or food processed carrot and onion and stir everything together.

Pour in the boiling water and simmer the soup for 20 minutes or until the lentils and carrot are both soft.

Using a liquidiser or my favourite method a stick blender, blend the soup until smooth, add the milk to reach your preferred thickness of soup.

Ladle the soup into bowls and sprinkle the crumbled feta cheese over the soup.

Serve with fresh bread and freshly ground black pepper or chilli to taste.

Tips

If you are lactose intolerant or a vegan, you can thin the soup with stock and replace the feta cheese with a lactose free cheese or omit.

Author

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Welcome to My World

Catering for friends and family, talking about food, finding new recipes and ideas, fills my creative soul. I have decided to indulge my passion through this Blog and I hope I can entice you to try what I love cooking and creating. Welcome to my eclectic world.